Nate By: Nate

14) The tun is closed up

Time passes as the mash progresses. Inside the pumpkin, enzymes in the barley -- activated by the addition of the hot liquor -- are converting the complex sugars in the grain into simple sugars. The tun is closed up to retain heat.

  • Eric Manley 8y

    So how was your heat retention in the pumpkin?
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Taken on October 6, 2007
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